Aydın Gastronomy

Yazarlar: Efe Kaan ULU

Konular:Sanat

Anahtar Kelimeler:Cheese sweets,Culinary culture,Local product,Turkish cuisine

Özet: Sweets are one of the richest categories of Turkish cuisine. Cheese halvas, which are prepared with salt-free cheese, flour and sugar, are made and consumed in various regions of Anatolia with local recipes. However, cheese halva has become a traditional product mostly in Çanakkale and Tekirdağ. Höşmerim dessert is a kind of dessert that has been consumed for centuries. In addition to the materials of höşmerim dessert belonging to the province of Balıkesir, there is also the höşmerim dessert which belongs to the province of Konya which is produced with the addition of cream. Cheese dough sweets such as Hayrabolu sweet, Kemalpaşa sweet, lor sweet and Biga sweet are a variety of sweets prepared by a similar technique, but different with respect to the dough content. It was also found that the name of ''cheese sweet'' used for all cheese desserts instead of their own peculiar names. It is thought that this use harms the cultural values of desserts and make their efficient economic evaluation difficult. In the review, the desserts produced using cheese in Turkish cuisine were examined and the similarities and differences of the products such as cheese halvah, höşmerim and cheese dough were investigated.

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